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6 Reviews
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3 of 3 people found the following review helpful
4.0 out of 5 stars Unique
Beautiful photographs of a unique style of food. These are recipes to browse over, to understand the process rather than to try a home. A lovely insight into marque which is probably my favourite 3 hat in Sydney, original, quirky and intelligent.
Published on 31 May 2012 by james

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0 of 1 people found the following review helpful
2.0 out of 5 stars Marque
Great photographs in the book and Mark Best life story which is amazing life story. As far as the book is concerned, recipe is not clear and little confusing. From this point very disappointing in that front, all over average book from such a technical cook.
Published on 12 May 2012 by I B


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3 of 3 people found the following review helpful
4.0 out of 5 stars Unique, 31 May 2012
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Beautiful photographs of a unique style of food. These are recipes to browse over, to understand the process rather than to try a home. A lovely insight into marque which is probably my favourite 3 hat in Sydney, original, quirky and intelligent.
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1 of 1 people found the following review helpful
5.0 out of 5 stars great book, 23 Oct 2013
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One of the best cooking books for professionals. It takes cooking to another level.
Great recipes that gives you alot of ideas.Love it
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5 of 6 people found the following review helpful
5.0 out of 5 stars As Quoted "people will take from it what they want"., 25 Aug 2012
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Executive Chef & patron Mark Best gives a clear picture of what life is like at a restaurant pushing the boundaries in the gastronomic world. (Gourmet Travellers restaurant of the year)

The chef wants you to peel eight mandarins, remove all their pith and dehydrate them for 12 hours, also to freeze 150 grams of Duck foie gras terrine overnight then grate it into a small thermal container half-filled with liquid nitrogen. And then to clean A kilo of duck livers and soak them in milk overnight, strain them, rinse them, dry them and then seal them in bags in olive oil under moderate pressure and cook them in a water bath at 58C for eight minutes. So you will need a well equipped kitchen to follow all the recipes.

The Chef in other words, wants a lot from you, and isn't going to take any shortcuts. (Very Roux/Ladenis like)

Some of the recipes require dehydrators, others combi-ovens and Pacojets, and there's no mention of substitutions. All require commitment and a fairly serious investment of time. Its glossary encompasses as much "chocolate spray gun", "Versawhip" and "xanthan gum" as "Époisses de Bourgogne" and "sabayon".

It's not, in other words, necessarily going to be a big help feeding the kids on a Tuesday night, but it does provide a very clear picture of what life is like at a restaurant on the cutting edge.

Marque stand-outs such as roast marron with vadouvan spice and cos, and tuna on toast with foie gras butter, are in there, along with all the nuts and bolts, from the restaurant's sourdough starter and cultured butter to recipes for squid stock, licorice water and jamón Ibérico consommé ("cut 1 kilogram jamón Ibérico into lardon-sized pieces...").

"It's a document that chronicles 12 years of Marque and, recipe-wise, focuses on the last three to four," says The Chef

One of the most striking things about the book, apart from the crisp photography, is the fact that ingredients aren't listed separately in the recipes ahead of the method.

From the interesting introduction, which takes us from chefs childhood in rural South Australia and his apprenticeship as an electrician in the mines of Norseman, Western Australia, to Sydney where he found his calling.

The book, is for "chefs, customers and anyone who's interested", but he says he doesn't want to talk too much about who's going to buy it and what they're going to do with it "because I think people will take from it what they want".

For all its complexity, however, Marque isn't short of moments of levity, and not every recipe takes days of work and a bench full of kitchen tech. Best cites the Sauternes custard - one of the few true stayers on the otherwise dynamic Marque menu - as the simplest expression of his cooking. "I think it'll become a dinner-party standard for those that are going to buy the book. If you can master a crème caramel then you can master this."
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5.0 out of 5 stars Glossy and beautiful book from top chef., 25 May 2014
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This purchase was as a gift for our grandson who is a hardworking chef. This is apparently a 'collectable' from a top class chef but the dishes would be a labour of love and a little tricky for us at home.
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1 of 2 people found the following review helpful
5.0 out of 5 stars The Best, 9 Aug 2012
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Normally when i purchase a book i rate it highly if i can gain at least one new concept from the book.With this book there are many. Although i have only had the book for a short while several ingredients made using Mark's techniques have been used in dishes that i have made with lot's of appreciation. For example, the vadouvan (French curry powder) i used to make some chicken curry. This tasted so much better than standard powders or pastes. Some of my extended family are now looking at buying a dehydrator. I cant wait to make the sauterne custard.
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0 of 1 people found the following review helpful
2.0 out of 5 stars Marque, 12 May 2012
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Great photographs in the book and Mark Best life story which is amazing life story. As far as the book is concerned, recipe is not clear and little confusing. From this point very disappointing in that front, all over average book from such a technical cook.
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Marque by Mark Best (Hardcover - 17 Feb 2014)
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